Mango and Margarita go hand in hand in this fruity slushie where a home-made nasturtium salt rim adds a bright peppery note.
Mango and Nasturtium Margarita Slushie – Photo © Cocktails & Bars
Salt-rimmed Margaritas have been around for a long time. For this frozen cocktail, we take this classic, flavour it with frozen mango pieces, add a handful nasturtium leaves for pepperiness, turn it into a slushie and use a house-made nasturtium salt rim.
Nasturtiums are a handy plant to grow for a cocktail garden. The leaves, flowers and seeds are edible and have a variety of uses in the kitchen and in cocktails. The leaves have a peppery flavour and the seeds can be pickled and used as capers. Click here for step by step instructions on how to make nasturtium salt.
Aside from making ice, prepare the mango by pelling the fruit, cutting it into chunks and storing it in the freezer until ready to use.
Mango Margarita Slushie with Nasturtium Salt
Ingredients
- 45ml blanco tequila
- 15ml triple sec
- 30ml lime juice, freshly squeezed
- handful of nasturtium leaves
- 100g frozen mango pieces
- 2 cups ice cubes
Glassware: cocktail glass
Garnish: nasturtium salt rim
Method
Run a cut piece of lime around the rim of the glass and dip in nasturtium salt.
Add all the ingredients except ice to a blender and blend on high until smooth. Gradually add ice and blend again until the desired slushie consistency is reached. Pour into a chilled cocktail glass with nasturtium salt rim.
